Baked Surmai
Tender surmai fillets marinated in classic Indian spices and a hint of pungent mustard oil, then baked until flaky and moist. A light, protein-packed, and healthy meal that comes together in under 30 minutes, perfect for a weeknight dinner.
For 4 servings
Prepare the marinade
In a medium bowl, combine the ginger-garlic paste, mustard oil, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well to form a smooth paste.
TIPUsing freshly squeezed lemon juice makes a big difference in flavor compared to bottled juice.Marinate the fish
- Gently pat the surmai fillets dry with a paper towel.
- Add the fish to the bowl with the marinade.
- Use your hands to gently coat each fillet evenly on all sides.
- Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
TIPDon't marinate the fish for more than a few hours, as the acid in the lemon juice can start to 'cook' the fish and change its texture.Bake the surmai
- Preheat your oven to 200°C (400°F).
- Line a baking tray with parchment paper or lightly grease it.
- Arrange the marinated surmai fillets on the tray in a single layer, leaving a little space between them.
- Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
TIPCooking time will vary based on the thickness of your fillets. Check for doneness at the 12-minute mark to avoid overcooking.Garnish and serve
Once baked, carefully remove the tray from the oven. Garnish the hot fish fillets with freshly chopped coriander leaves. Serve immediately with a side salad or steamed vegetables.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For easy cleanup, always line your baking tray with parchment paper.
- 2Do not over-bake the fish, as it will become dry and tough. It's done when it's opaque and flakes easily.
- 3If you don't have an oven, you can pan-sear the marinated fillets on a non-stick pan with a teaspoon of oil for 4-5 minutes per side.
- 4A squeeze of fresh lemon over the fish just before serving enhances all the flavors.
- 5This dish is best served fresh and hot, but leftovers can be stored in an airtight container in the fridge for up to 1 day.
Frequently asked questions
Yes, Baked Surmai is very healthy. It's an excellent source of lean protein and omega-3 fatty acids, which are great for heart and brain health. Baking it with minimal oil makes it a low-fat, low-calorie dish.
